Churro Cheesecake delivers everything you love about churros and cheesecake in one bite. With flaky puff pastry coated with cinnamon sugar and a creamy cheesecake filling, this baked treat will always make you want more. You don’t need any fancy skills to make it either—just a handful of everyday ingredients and a little bit of patience while it bakes and cools.
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I’ve brought this churro cheesecake to everything from casual BBQs to holiday get-togethers, and it’s always a hit. It’s great because I don’t have to rush—it stores perfectly overnight and cuts neatly when chilled. I can also freeze slices for later, so anytime there’s an occasion or just when the craving hits, I have something sweet and delicious to reach for.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Churro Cheesecake with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Follow my recipe step by step, and you’ll get the best results for your homemade churro cheesecake.
Mix the Cinnamon Sugar and Make the Cheesecake Filling
Start by stirring together the cinnamon and sugar in a small bowl—this is what gives it that classic churro flavor.
In a separate large bowl, beat the cream cheese until it’s smooth, then mix in the sweetened condensed milk, eggs, Greek yogurt, vanilla extract, and maple syrup. Blend it all together until you’ve got a creamy, pourable filling.
Prep the Pan and Bottom Layer
Brush a 9×13-inch baking pan with melted butter. Sprinkle a generous layer of the cinnamon sugar over the bottom of the pan.
Roll out one sheet of puff pastry to fit the pan and press it in gently, letting the edges reach right to the corners.
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
Add the Cheesecake Layer
Pour the cheesecake filling over the pastry and spread it out evenly using a spatula. You want a smooth layer so it bakes up consistently from edge to edge.
Top with the Second Pastry Sheet
Roll out the second sheet of puff pastry and place it on top of the filling. Line it up with the bottom layer as closely as possible.
Brush with the rest of the melted butter and sprinkle the remaining cinnamon sugar over the top.
Bake and Cool
Bake the churro cheesecake at 320°F for about 45 minutes. When it’s done, the top will be golden brown, and the filling just be set.
Let it cool for at least an hour before slicing so the layers hold together when you cut into it. Finally, serve and enjoy!
Churro Cheesecake
Add Preferred SourceIngredients
- ⅓ cup sugar
- 1 ½ tablespoons ground cinnamon
- 16 ounces full-fat cream cheese room temperature
- 14 ounces sweetened condensed milk
- 2 large eggs room temperature
- 1 cup Greek yogurt
- 1 tablespoon vanilla extract
- 1 tablespoon maple syrup
- 4 ounces melted butter
- 2 puff pastry sheets
Instructions
- Preheat the oven to 320°F (160°C).
- In a small bowl, mix the sugar and cinnamon. Set aside.⅓ cup sugar, 1 ½ tablespoons ground cinnamon
- In a large bowl, beat the cream cheese until smooth. Add the sweetened condensed milk, eggs, Greek yogurt, vanilla extract, and maple syrup. Mix until fully combined.16 ounces full-fat cream cheese, 14 ounces sweetened condensed milk, 2 large eggs, 1 cup Greek yogurt, 1 tablespoon vanilla extract, 1 tablespoon maple syrup
- Brush a 9×13-inch baking pan with melted butter and sprinkle an even layer of cinnamon sugar over the bottom. Roll out one sheet of puff pastry into a 9×13-inch rectangle and place it in the prepared pan.4 ounces melted butter, 2 puff pastry sheets
- Spread the cheesecake mixture evenly over the pastry. Roll out the second sheet of puff pastry to the same size and lay it over the cheesecake layer. Brush with melted butter and sprinkle the remaining cinnamon sugar on top.
- Bake for 45 minutes, then let it cool for at least an hour before slicing and serving.
Notes
- Soften your cream cheese: Room-temperature cream cheese blends much more easily and keeps the filling smooth and lump-free.
- Stick with full-fat dairy: Using full-fat cream cheese and Greek yogurt gives you the best texture and flavor in the cheesecake filling.
- Roll out your puff pastry evenly: Make sure both sheets fit the pan without overlapping or pulling back during baking.
- Add cinnamon sugar before the pastry: Sprinkling it over the buttered pan before laying down the first pastry helps create a crisp, churro-like base.
- Spread the filling gently: Use an offset spatula or the back of a spoon to evenly distribute the cheesecake layer without pressing too hard on the bottom crust.
- Line up the top pastry sheet: Try to get the top layer as smooth and aligned as possible—it makes for cleaner slices later.
- Cool before slicing: Letting it rest allows the filling to firm up and gives you neater slices.
- Cut with a serrated knife: A gentle sawing motion will help you get through the top pastry without smashing the layers.
Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
Recipe Notes and Expert Tips
I’ve put together a few helpful tips to guide you through each step and make sure everything turns out just right.
- Soften your cream cheese: Room-temperature cream cheese blends much more easily and keeps the filling smooth and lump-free.
- Stick with full-fat dairy: Using full-fat cream cheese and Greek yogurt gives you the best texture and flavor in the cheesecake filling.
- Roll out your puff pastry evenly: Make sure both sheets fit the pan without overlapping or pulling back during baking.
- Add cinnamon sugar before the pastry: Sprinkling it over the buttered pan before laying down the first pastry helps create a crisp, churro-like base.
- Spread the filling gently: Use an offset spatula or the back of a spoon to evenly distribute the cheesecake layer without pressing too hard on the bottom crust.
- Line up the top pastry sheet: Try to get the top layer as smooth and aligned as possible—it makes for cleaner slices later.
- Cool before slicing: Letting it rest allows the filling to firm up and gives you neater slices.
- Cut with a serrated knife: A gentle sawing motion will help you get through the top pastry without smashing the layers.
How to Store Leftovers
You can store any leftover churro cheesecake in an airtight container in the refrigerator for up to 4 days. It actually tastes even better the next day as the ingredients will have more time to meld and settle.
If you want to freeze it, wrap individual slices in plastic wrap and foil, then freeze for up to 2 months. Thaw in the fridge overnight before serving. The texture of the puff pastry may soften slightly after freezing, but it still tastes great.
What to Serve With Churro Cheesecake
Churro cheesecake pairs perfectly with a scoop of vanilla ice cream, a drizzle of caramel sauce, or even a little whipped cream if you want something extra. It also stands on its own just fine with a hot cup of coffee or tea on the side.
More Easy Recipes for You to Try at Home
I’ve got plenty of simple and satisfying desserts you can try next, so don’t forget to check them out!
